Easter Bunny Rolls | Video
Happy Easter Holiday!!
One of my favorite things as a self taught home baker is working with yeast while prepping bread dishes because it’s so versatile and the baked goods always come out super fluffy. Just watching nature happening while the yeast gets activated is so satisfying yet breath taking and you’ll get to see that in the video below for a second or two. Here is one of the many fabulous food ideas to help you jazz up an Easter holiday party like today and what better way to start this post than with these cute little bunnies, not only are they perfect for brunch or dinner, but they are cute to look at too. Perfectly served with some hot bowl of soup.
However simple this might be, your patience will determine the perfect outcome as well as the measurements and tools used, so let’s be keen with details.
Here is a short video demonstrating a step by step tutorial for making “Easter Bunny Bread Rolls“.
Watch it through, don’t forget to subscribe to my YouTube channel and give this video a thumbs up, comment and share with friends and family.
Prep time: 15 mins 1st proofing: 1 hour 10 mins Bake time: 25 mins
Total time: 1 hour 50 mins
- 5 -3/4 cups of all-purpose flour
- 3 -1/4 teaspoons of active dry yeast
- 1 cup of warm milk
- 1/2 cup of vegetable cooking oil
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 Tablespoon of Honey
- 1 Tablespoon of salt
- 1 teaspoon of vinegar
- Extra flour
- Extra vegetable cooking oil
Important tools used:
- An oven
- Large mixing bowls
- Stand mixer + its bowl + dough hook
- Pastry brush
- clear cling foil
- measuring cups
- measuring spoons
- baking trays
- wax paper
Step 1: Activate the dry active yeast
In a small bowl, add in 1/2 cup of warm milk + honey + active dry yeast = Mix together and let it open in a warm area for 5 mins. The mixture should get foamy, bubbly and smell like beer.
Step 2: Add in the other wet Ingredients
Into the yeast mixture, add in the other 1/2 cup of warm milk + vegetable oil + vanilla extract + vinegar = Mix everything until its well combined. NB: – At this stage you can totally decide to add in the two eggs, but I choose to add them later. You’ll see when – as shown in the video.
Step 3: Mix the dry ingredients
In a large bowl, combine together – flour + salt. Transfer the dry ingredients to the stand mixer’s bowl + attach the dough hook. Pour in the wet ingredient to the dry. On the lowest speed, mix them partly together for 2 mins. Add in the eggs at this stage, but one at a time. Once that is done, continue mixing with the stand mixture until it gets a little bit difficult.
Step 4: Knead the dough
Transfer the party attached dough to a clean working surface that is lightly floured. Knead it thoroughly for 5 to 7 mins.
Step 5: 1st proofing / Rising /Doubling in size. = 1 hour 10 mins
In a large bowl, generously smear either softened butter all around & bottom of the bowl or add vegetable oil to the bowl. Toss the dough in the bowl to coat with the oil /butter and this will help the dough not stick to the sides once its’ double in size. Cover the bowl with clear cling foil – set in a warm area of your kitchen to double or proof in size for 1 hour 10 mins.
Step 6: Prep the baking trays.
NB: The size of your baking tray matters. The thinner the material, the faster the bread bakes. The thicker the material, the longer it takes. Align the trays with either a silicon heatproof mat, or a parchment /wax paper works just fine. However, if you are using a wax paper, kindly – lightly brush some butter or oil on the surface, this will help the baked bread come off easily.
Step 7: Roll out the dough
By now the dough should have seriously doubled in size. If yours hasn’t , then your yeast is expired and you’ll have to start again. As you can see on the video, the dough is twice as big. Lightly flour your clean counter top. Press down the air out, and dust it with flour on both sides. Cut out 6 equal pieces first, and as time goes by, you’ll continue to dissect accordingly. Allow the video to guide you.
Step 8: Preheat the oven to – 180 C for 10 mins
Step 9: Brush with egg wash + garnish
Step 10: Bake for 25 mins
Step 11: Cooling for 10 mins & Serve.
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